September 2011 Blog Posts (9)

I keep making soft chocolate caramels and fudge yet when I coat them he filling "pushes" its way out and leaks - any advise please?

As I have discussed in previous posts, a truly valid definition of the Arriba Nacional term when applied to Ecuadorian cacao, or simply the Arriba name, includes Nacional beans sourced in parts of the Province of Guayas, the Province of Los Ríos and a small fraction of the Province of Bolívar. Ecuador historically produced fine flavor cacao from many other areas which were all Nacional beans but marketed under distinct names, including Bahia-from the area around Bahia de Caraquez, not to be…

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8FT CHOCOLATE CASE FOR SALE AT AN AMAZING PRICE! $1900.00....ZERO HUMITITY, TEMPERTURE CONTROL, INCLUDES ACRYLIC TRAYS! EMAIL FOR MORE INFO

Recently, I had a terrible experience using Chocoa brand chocolate for mold shells. Although, it the taste is similar to Cacao Barry, it didn't crystalize properly (even after several tests).

I noticed Chocoley has a couveture chocolate, but I'm not familiar with it? Does anyone have experience with their line of chocolates?

Hello!!!!

I am a chocolate lover, and i have recently started to consider opening an chocolate shop wih a friend.

I am an artist and at the same time I have been running a family shopping mall.

I want ti change career and have been thinking about the chocolate business.

My friend is a documentalist.

 

We have been investigating but appart from the love of chocolate i do not know anything about the business.

 

Any advice>??one of my…

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As President of Project Hope and Fairness, I spent 3 weeks in Ghana and Cameroon this summer and distributed tools to 8 villages using money raised by the NGO.  To read about my adventures, please visit  www.sweetearthchocolates.blogspot.com.

 

I spent 10 days in Cameroon, talking to people in government and industry about building a cocoa study center near the town of Ebalowa, the…

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Abstract

Cacao (Theobroma cacao L.) is an important economic crop in the Bolivian Amazon. Bolivian farmers both cultivate cacao, and extract fruits from wild stands in the Beni River region and in valleys of the Andes foothills. The germplasm group traditionally used is presently referred to as ‘‘Cacao Nacional Boliviano’’ (CNB). Using DNA fingerprinting technology based on microsatellite markers, we genotyped 164 Bolivian cacao acces- sions, including both cultivated…

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RITTER SPORT, a large German company manufacturing industrial and cheap chocolate for gas stations and supermarkets, is attacking fine chocolate makers like DOMORI, ROVIRA, MAGLIO, CONSTANT, ÅKESSON'S and many others because of the square shape of our bars... they claim that they are the only ones in the world that can make square chocolate bars...How laughable is this! Should there be any risk of confusion, we would be the ones that would have to fear any damage for our brands. I mean,…

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I have had customers asking me for cacao nibs and roasted  and raw cacao beans but have been reluctant to stock these items due to salmonella or other pathogen risk. After seeing cacao beans being fermented and dried in numerous countries I question the safety of these products. Dirt, bugs, drying on asphalt roads etc..I question from all but the most sophisticated winnowing operations to remove the husk. Am I overreacting to the risk ? Does the roasting process kill these pathogens? Is anyone… Continue